Description
A classic chilled salad of crisp cabbage and carrot coated in a creamy, tangy-sweet dressing—perfect for barbecues and picnics.
Ingredients
- 4 cups green cabbage, shredded (about 1 small/medium head)
- 1 cup carrots, shredded (about 2 medium)
- 1/2 cup mayonnaise
- 1/4 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Optional small additions: 1/2 teaspoon celery seed, 1 tablespoon finely chopped fresh parsley, or 1–2 tablespoons buttermilk
Instructions
- Trim and shred the cabbage into thin ribbons. Place in a large mixing bowl.
- Peel and shred the carrots; add them to the cabbage. Toss to combine.
- In a medium bowl, whisk the mayonnaise, sugar, apple cider vinegar, and Dijon mustard until the sugar dissolves and the dressing is smooth.
- Pour the dressing over the cabbage and carrots. Toss thoroughly until all vegetables are evenly coated.
- Season with salt and pepper to taste. Mix again.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld.
- Taste and adjust seasoning just before serving.
Notes
If you prefer less sweetness, start with 2 tablespoons sugar and increase after tasting. For a lower-fat version, swap half the mayonnaise for plain Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American